Lemon-Honey Chicken With Olives

Real Simple
Lemon-Honey Chicken With OlivesRecipe
Photo: Miki Duisterhof
Makes 8 servings


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1/2 cup lemon juice
1/2 cup low-sodium chicken broth
1/4 cup honey
2 3 1/2- to 4-pound chickens, cut into pieces
2 tablespoons olive oil
2 teaspoons kosher salt
10 sprigs fresh thyme
2 cups mixed large green and black olives


Prep: 15 Minutes
Other: 45 Minutes

Heat oven to 450º F. In a small bowl, whisk together the lemon juice, broth, and honey. Rub the chicken pieces on all sides with the oil and salt. Place the chicken, skin-side down, in a roasting pan just large enough to make a single, snug layer. Pour the seasoned broth over the chicken and tuck the thyme among the pieces. Roast for 20 minutes. Turn the chicken skin-side up, add the olives, and cook for 20 minutes longer. (The recipe can be made up to 1 day ahead. Cover and refrigerate. Reheat, covered, in a 325º F oven for 25 minutes. To crisp the skin, broil 2 to 3 minutes.)

Created date

July 2004